General Manager/ Operating Partner

Soar Restaurants / Sonic; Kansas; On-site; USD 55,000 - 75,000; Full time

Job summary

Soar Restaurants / Sonic in Kansas is seeking a General Manager/Operating Partner to lead daily drive-in operations, drive guest satisfaction, and direct a team of assistant managers and crew.

You will oversee opening/closing, scheduling, training, staffing, cost controls, vendor performance, and compliance with laws, while developing local marketing initiatives and reporting on performance to the Market Supervisor.

Qualifications

• Education: High school diploma or equivalent; preferred advanced studies in business or restaurant management.
• Experience: Restaurant management experience, preferably in QSR; ability to lead and develop staff.
• Skills: Leadership, communication, problem solving, budgeting, and operations oversight.

Responsibilities

• Recruit, hire, onboard, train, and manage the drive-in’s managers and staff.
• Oversee opening/closing duties and guest issue resolution.
• Plan and adjust food, labor, and inventory for cost control and guest satisfaction.
• Lead team meetings and maintain all operational records and reports.
• Develop and implement local marketing and business improvement plans.
• Ensure compliance with laws and company policies and maintain equipment.

Skills

Leadership

People management

Operations management

Budgeting

Hiring

Communication

Problem solving

Education

High school diploma or equivalent

Advanced studies in business or restaurant management

Tools

POS systems

Spreadsheet software

Job description

Position: General Manager/Operating Partner

Immediate Supervisor: Market Supervisor/Multi-Unit Supervisor

Status: Exempt

Position Summary: This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in’s operations and employees.

Essential Job Duties:

• Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-in’s assistant managers and employees
• Manage drive-in employees’ compensation levels pursuant to company guidelines
• Supervise, lead, and manage all aspects of drive-in operations to provide an optimal guest experience
• Manage opening and/or closing duties
• Handle and properly escape guest issues/concerns
• Handle and properly escape employee issues/concerns
• Manage, plan, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
• Lead regular team meetings to ensure employees are focused on operational standards and guest service
• Manage and maintain all drive-in recordkeeping
• Prepare and maintain all necessary operational reports
• Develop, implement, and manage action plans regarding local marketing and business performance
• Ensure proper maintenance of drive-in and equipment
• Supervise and manage vendor performance
• Comply with and enforce all company policies, procedures, and operational standards
• Ensure compliance with all applicable federal, state, and local laws
• Manage regular cleaning and sanitation duties pursuant to operational standards
• Regular attendance

ADDITIONAL DUTIES:

• As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
• As needed, perform regular cleaning and sanitation duties — including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease — pursuant to operational standards
• Move and stock food product weighing up to 50 pounds
• Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Education
• Required — High school diploma or equivalent
• Preferred — Advanced studies in business, restaurant management, or related fields
• Experience
• At least three years of restaurant management experience (QSR preferred)
• Experience running a restaurant shift without supervision
• Experience recruiting, interviewing, hiring, and managing employees
• Knowledge/Skills
• Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.)
• Knowledge of federal, state, and local health and safety laws and regulations
• Basic computer, math, accounting, and reading skills
• Effective verbal and written communication skills
• Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions